You’ll make everyone happy this Valentine’s Day with these Marbled Red Velvet Cheesecake Brownies! This recipe is crazy moist and super soft with a lot flavor from the cheesecake and red velvet swirled layers.
If you really want to go all out this holiday, you’ve got to make this Red Velvet Hot Chocolate to go along with the brownies!
Table of Contents
- You’ll make everyone happy this Valentine’s Day with these Marbled Red Velvet Cheesecake Brownies! This recipe is crazy moist and super soft with a lot flavor from the cheesecake and red velvet swirled layers.
- I Have The Best Dessert Recipe To Share Just In Time For Valentine’s Day
- This Is The Easiest Moist Cheesecake Brownie Ever
- Quick Tips For Making Red Velvet Cheesecake Brownies
- Get the Recipe
For once, I am bringing you a Valentine’s day dessert a couple of weeks in advance! That’s right, I am actually bringing you a holiday dessert before the holiday! Pigs are on fire and hell is flying…or, you know, whatever that saying is. We should all take a moment and enjoy this — one time, never gonna happen ever again — feeling.
But I took it one step further and I made another video! I feel like I might be getting the hang of making videos and I like getting to show y’all exactly what I do and how I do it.
This Is The Easiest Moist Cheesecake Brownie Ever
You are going to think I am nuts when you start making this recipe. The bottom red velvet layer is moldable – like play dough almost. I know it’s strange, but it turns out amazing! Crazy moist and super soft with a lot flavor from the cheesecake and red velvet layers.
Jorge was munching on all of the leftover scraps from the hearts and kept saying, “mmmm ::mumble mumble:: gooooodddd”. I’m not sure exactly what he was saying, but I know they were happy belly noises. The girls couldn’t stay out of them ether, but that should be no surprise since they have my DNA flowing through them.
Quick Tips For Making Red Velvet Cheesecake Brownies
1. I used this red heart cookie cutter in this set from Wilton for my hearts. They are not actually bite sized…and are more a 2-3 bites sized. These brownies are definitely sturdy enough for the bigger size…and I feel better saying I had one brownie. :)
2. You are going to need a large heavy duty jelly roll pan! A thin pan will result in the burnt bottoms (hehe). I have this one…and while yes it is more expensive than the cheapo ones at Wal-Mar, it is so worth the money.
3. You are going to have scraps leftover if you decided to cut them into hearts instead of squares. You have two options… One, stand over the sink eating them. Two, make a milkshake Red Velvet Cheesecake Milkshake
Red Velvet Cheesecake Brownies
- ¾ cup all-purpose flour
- 3 tablespoons Dutch processed cocoa powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted
- ¾ cup granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 5-6 drops red gel food coloring
- 8 oz cream cheese, room temperature
- 1 egg, room temperature
- ¼ cup white granulated sugar
- ½ teaspoon vanilla extract
- Preheat the oven to 350°F. Grease an 8x8 square baking pan with cooking spray and line it with parchment paper. Set aside.
- In a medium bowl, combine the flour, cocoa powder, and salt. Mix well and set aside.
- Whisk to combine the melted butter and sugar for 1 minute. Add the eggs one at a time to the butter mixture, beating for 2 minutes until well combined. Next, add the vanilla extract and red food coloring.
- Add the dry ingredients and combine using a spatula until they are evenly incorporated. Set the red velvet batter aside.
- Prepare the cream cheese batter by beating the cream cheese and egg together until smooth. Add the sugar and vanilla, and beat for an additional minute until creamy.
- Pour the red velvet batter into the prepared pan, reserving ⅓ cup of the batter.
- Next, pour the cream cheese cake batter over the red velvet layer as evenly as you can. Then add the ⅓ cup reserved red velvet batter in dollops on top. Create beautiful swirls using a chopstick or toothpick.
- Bake the brownies for 30 to 35 minutes, or until the top looks shiny and a toothpick inserted in the center comes out with a few crumbs.
- Allow the red velvet cream cheese brownies to cool. Then cut into equal squares and serve.
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